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Sour cream and onion scorchin chips - Pringles

Sour cream and onion scorchin chips - Pringles

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Barcode: 0038000249396 (EAN / EAN-13) 038000249396 (UPC / UPC-A)

Brands: Pringles

Countries where sold: United States

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Health

Ingredients

  • icon

    50 ingredients


    dried potatoes, vegetable oil (corn, cottonseed, high olec soybean, and/or sunflower oil), degerminated yellow corn flour, cornstarch, rice flour, maltodextrin, mono – and diglycerides. contains 2% or less of salt, whey, natural flavors, monosodium glutamate, sugar, onion powder, citric acid, buttermilk, whey protein concentrate, coconut oil, nonfat milk, sour cream (cream, nonfat milk cultures), cheddar cheese (milk, cheese cultures, salt, enzymes), lactic acid, parsley, disodium inosinate, disodium guanylate, cream, cultured buttermilk, garlic powder, vinegar, invert sugar, sodium caseinate, malic acid, yeast extract, milkfat, red 40, yellow 6, wheat starch, yellow 5, paprika extract color. contains milk and wheat ingredients.
    Allergens: Milk

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E129 - Allura red ac
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Flavouring
    • Ingredient: Invert sugar
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E102 - Tartrazine


    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia
  • E110 - Sunset yellow FCF


    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia
  • E129 - Allura red ac


    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia
  • E627 - Disodium guanylate


    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia
  • E631 - Disodium inosinate


    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Whey, Buttermilk, Whey protein, Skimmed milk, Sour cream, Cream, Cheddar, Milk, Cream, Sodium caseinate, Milkfat

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: High-olec-soybean, And-sunflower-oil, Degerminated-yellow-corn-flour, Mono, And-diglycerides, Contains-2-and-less-of-salt, Nonfat-milk-cultures, Cultured-buttermilk, Invert sugar, Paprika-extract-color, Ingredients

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    potatoes, vegetable oil (corn, cottonseed, high olec soybean, and sunflower oil), degerminated yellow corn flour, cornstarch, rice flour, maltodextrin, mono, and diglycerides, contains 2% and less of salt, whey, natural flavors, monosodium glutamate, sugar, onion, citric acid, buttermilk, whey protein, coconut oil, nonfat milk, sour cream (cream, nonfat milk cultures), cheddar cheese (milk, cheese cultures, salt, enzymes), lactic acid, parsley, disodium inosinate, disodium guanylate, cream, cultured buttermilk, garlic powder, vinegar, invert sugar, sodium caseinate, malic acid, yeast extract, milkfat, red 40, yellow 6, wheat starch, yellow 5, paprika extract color, ingredients
    1. potatoes -> en:potato - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 100
    2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. cottonseed -> en:cottonseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. high olec soybean -> en:high-olec-soybean - percent_min: 0 - percent_max: 16.6666666666667
      4. and sunflower oil -> en:and-sunflower-oil - percent_min: 0 - percent_max: 12.5
    3. degerminated yellow corn flour -> en:degerminated-yellow-corn-flour - percent_min: 0 - percent_max: 33.3333333333333
    4. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. mono -> en:mono - percent_min: 0 - percent_max: 14.2857142857143
    8. and diglycerides -> en:and-diglycerides - percent_min: 0 - percent_max: 12.5
    9. contains 2% and less of salt -> en:contains-2-and-less-of-salt - percent_min: 0 - percent_max: 11.1111111111111
    10. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.55555555555556
    19. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. nonfat milk cultures -> en:nonfat-milk-cultures - percent_min: 0 - percent_max: 2.5
    21. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19047619047619
    22. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. parsley -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
    26. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. cultured buttermilk -> en:cultured-buttermilk - percent_min: 0 - percent_max: 3.7037037037037
    28. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 3.33333333333333
    31. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.94117647058824
    35. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    36. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. paprika extract color -> en:paprika-extract-color - percent_min: 0 - percent_max: 2.63157894736842
    40. ingredients -> en:ingredients - percent_min: 0 - percent_max: 2.5

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,241 kj
    (535 kcal)
    Fat 32.143 g
    Saturated fat 8.929 g
    Carbohydrates 57.143 g
    Sugars 3.571 g
    Fiber ?
    Proteins 3.571 g
    Salt 1.607 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by charlesnepote, yuka.sY2b0xO6T85zoF3NwEKvlnRHbND_uCjcETnhplKW6e-yI4PGSusvua3xI6s.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.